The shortbread pinwheels or spiral cookies are very simple two-tone cookies made with white shortcrust pastry and cocoa shortcrust pastry, having the fun shape of a pinwheel/spiral.
They are perfect for breakfast, snacks, or even for kids’ birthday parties. Also delicious as a gift, to bring to school or work.
You might be interested in these recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 223.82 (Kcal)
- Carbohydrates 23.73 (g) of which sugars 8.49 (g)
- Proteins 3.00 (g)
- Fat 13.75 (g) of which saturated 8.75 (g)of which unsaturated 4.88 (g)
- Fibers 1.03 (g)
- Sodium 53.42 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
SHORTBREAD PINWHEEL INGREDIENTS
- 8.82 oz butter
- 2 1/2 cups all-purpose flour
- 1 pinch salt
- 1 cup powdered sugar
- 1.4 oz egg yolk
- 0.7 oz egg white
- 0.88 oz all-purpose flour
- 0.88 oz unsweetened cocoa powder
Tools
- 1 Rolling Pin
SHORTBREAD PINWHEEL PREPARATION
Put the very cold butter cut into pieces and the flour into the food processor. Blend quickly until you get a sandy dough.
Pour the sandy mixture you just prepared into a bowl and add the powdered sugar. Knead and then also incorporate the egg yolk and egg white until you get a compact dough.
Now divide the dough into two equal parts and add 0.88 oz of flour to one portion and 0.88 oz of cocoa to the other.
Wrap the dough portions in plastic wrap and place in the fridge for at least one hour, preferably longer.
Take the dough portions out and roll out the white pastry into a rectangle approximately 10.63 x 12.60 inches with a thickness of about 1/8 inch.
Roll out the other cocoa dough.
Brush one of the two doughs with cold water and place the other pastry on top, pressing lightly with your hand.
Roll everything up to form a roll. Always wrap with plastic wrap and place back in the fridge for at least another hour. If you want, you can also put it in the freezer for a while, to make the roll very compact and easier to slice.
After this time, use a sharp knife to cut the roll into slices about 3/8 inch thick.
Place the shortbread pinwheels on a baking sheet lined with parchment paper. Bake in a static oven at 356°F for about 10-12 minutes.
Adriana’s Tip
For extra crunch and browning, I recommend placing the baking sheet on the top rack of the oven for the last two or three minutes of baking.
